Kitchen Hint of the Day!

One mistake people frequently make when preparing stock is to place soup bones in the water after it has come to a boil. This tends to seal the bones and prevent all the flavor and nutrients from being released into the stock! The bones should be added to the cold water when the pot is first placed on the stove to allow the maximum release of flavors, nutrients, and especially the gelatinous thickening agents that add body to the stock.